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Instant Por Creamy Chicken and Mushrooms in a serving plate
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Instant Pot Creamy Chicken with Mushrooms

This Instant Pot Creamy Chicken with Mushrooms is a simple yet very elegant dish featuring boneless skinless chicken breasts and mushrooms in a delicious creamy sauce made from scratch with white wine, cream and cheese.
Course Main Course
Cuisine American
Keyword chicken, creamy, instant pot, mushroom, pressure cooker
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings 6
Calories 415kcal

Ingredients

  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 cup onion finely chopped
  • 4 garlic cloves minced
  • 8 oz mushrooms sliced
  • ¼ cup sun-dried tomatoes chopped
  • 1 teaspoon Italian seasoning (see notes)
  • ½ cup white wine
  • 4 - 6 skinless boneless chicken breast
  • 1 cup chicken broth
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup heavy cream
  • 4 tablespoons cream cheese
  • 1 tablespoon cornstarch
  • Parsley chopped to garnish

Instructions

  • Turn the Instant Pot ON and select “sauté” mode, adjust heat to “more”. When hot, add oil and butter. Add onion and garlic and sauté until soft and fragrant.
  • Add mushrooms and continue sautéing until tender, about 3-4 minutes. Add sun-dried tomatoes and Italian herbs; sauté for 2 more minutes.
  • Add the wine, deglaze the pot using a wooden utensil with a flat head to scrape all of the stuck bits of chops off of the bottom of the pot. Let the wine reduce for 3 – 4 minutes.
  • Add chicken breasts, chicken broth, salt and pepper; mix to combine. Secure the lid to the instant pot. Close pressure release valve. Select “pressure cook” and adjust cooking time to 8 minutes.
  • When the time is over, press “cancel”. Carefully release the pressure turning the vent to "Venting, then remove the lid. Use a slotted spoon to transfer the chicken breast to a plate. Cover loosely with foil to keep it warm.
  • In a mixing bowl, mix heavy cream, cream cheese and cornstarch.
  • Turn the Instant Pot ON and select “sauté” mode, adjust heat to “normal”. Add the cream mixture to the pot and stir until well combined and smooth. Cook for about 2-3 minutes, or until the sauce is slightly thickened, stirring occasionally. Return the chicken to the pot.
  • Garnish with fresh chopped parsley, if desired. Serve hot with rice, mashed potatoes, orzo, pasta or steamed veggies.

Notes

 
If you dont have Italian seasoning you can add 1/2 teaspoon dried oregano + 1/2 teaspoon of dried basil. 
 
STORE leftovers in the refrigerator for up to 3 days. To reheat, simply place it into a pot over medium-low heat and cook until warm.
 
FREEZE: Let it cool down completely; then transfer it to a large freezer bag or airtight container. Store in the freezer for up to 3 months. When ready to serve, remove from freezer the night before and let thaw in the fridge overnight. Reheat and serve.
 
CAN I USE FROZEN CHICKEN?
Yes, you can! Keep in mind that frozen chicken breasts will release significantly more liquid during the cooking process, so you’ll want to remove some out before adding in the cream mixture, otherwise, it will be diluted significantly.
 
CAN I USE CHICKEN THIGHS?
Yes! For boneless and skinless chicken thighs, I usually pressure cook on High for 5-6 minutes in the Instant Pot. For bone-in chicken thighs, I pressure cook on High for 6-8 minutes.
 
CAN I MAKE THIS RECIPE IN THE STOVETOP?
Yes! If you don’t have an Instant Pot, you can make this Creamy Chicken with Mushrooms on a stovetop. Just pan-fry the chicken on a skillet and follow the same method. Simmer on low heat until the chicken is cooked through and the sauce is reduced.
 
CAN I MAKE THIS RECIPE IN THE SLOW COOKER?
For the slow cooker, place the first twelve ingredients in the slow cooker and cook on high for 2 hours or on low for 3- 4 hours, until they reach an internal temperature of 165 degrees F. The last 30 minutes add the cream mixture. Cover and cook for an additional 30 minutes, until the sauce is thickened.
IMPORTANT: If you decided to make this recipe in the slow cooker, make sure the chicken is thawed. I don’t recommend cooking frozen meats in the slow cooker because slow cookers don’t reliably get frozen meat up to a safe temperature quickly enough, which opens the door for bacteria to flourish.
 
LOOKING FOR MORE INSTANT POT CHICKEN RECIPES?
 
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Please note that nutritional information is a rough estimate and it can vary depending on the products used.

Nutrition

Calories: 415kcal | Carbohydrates: 11g | Protein: 28g | Fat: 28g | Sugar: 4g